Domaine Saint-Damien Plan de Dieu Côtes du Rhône Villages Vieilles Vignes 2022

Domaine Saint-Damien Plan de Dieu Côtes du Rhône Villages Vieilles Vignes is a bold and complex red wine from the Southern Rhône Valley, France, crafted from Grenache, Syrah, and Mourvèdre grapes sourced from old vines. This full-bodied wine offers aromas of blackberries, black cherries, and Provençal herbs, with a palate featuring dark fruit, peppery spice, and velvety tannins, finishing with remarkable depth and balance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Bold, Structured
Grape Varietal: Grenache, Syrah
Tastes Like: Comparable to a Châteauneuf-du-Pape, with blackberries, cassis, and herbal notes.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Rocky soils with rich clay content
Aging: 12 months in old oak barrels
Serving Temperature: 16-18°C

Domaine Saint-Damien is a historic estate in the Rhône Valley, known for producing exceptional wines that express the character of the region's old vines and unique terroir.

Seafood: Grilled swordfish or seafood paella.
Poultry: Duck confit or roasted quail.
Vegetarian: Ratatouille or lentil stew.
Meat: Lamb chops or beef bourguignon.

Comté: Nutty and aged, enhancing the wine's structure.
Roquefort: Creamy and tangy, complementing the wine's richness.
Manchego: Firm and savoury, balancing the wine's bold profile.
Parmigiano-Reggiano: Aged and salty, pairing beautifully with the wine.

Pintade aux Olives et Herbes de Provence (Guinea Fowl with Olives and Provençal Herbs)

This classic Provençal dish features tender guinea fowl (or chicken) braised with olives, garlic, and aromatic herbs. The wine’s bright red fruit, soft tannins, and herbal notes perfectly complement the savoury, herby flavours of the dish while enhancing its delicate texture.

• 1 whole guinea fowl (or 1.5kg chicken), jointed
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 150ml dry white wine
• 200ml chicken stock
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp Herbes de Provence
• 1 sprig fresh thyme
• 100g green olives, pitted
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
• Crusty bread or roasted potatoes, for serving

1. Brown the Poultry: Heat olive oil in a large pan over medium heat. Season the guinea fowl or chicken with salt and pepper, then sear on all sides until golden. Remove and set aside.
2. Sauté the Vegetables: In the same pan, cook the onion, garlic, and carrots until softened.
3. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it reduce slightly.
4. Braise the Poultry: Return the guinea fowl to the pan and add the chicken stock, tomato paste, bay leaf, thyme, and Herbes de Provence. Cover and simmer on low heat for 45 minutes.
5. Add the Olives: Stir in the green olives and cook uncovered for another 10 minutes to allow the flavours to meld.
6. Serve: Garnish with fresh parsley and serve with crusty bread or roasted potatoes.

The bright acidity and delicate tannins of this Côtes du Rhône Villages lift the savoury, herbaceous flavours of the guinea fowl, while its red fruit notes balance the briny olives and aromatic herbs.